Can you cold stabilize after primary and when the wine is bone dry to help clarify faster? Got a cherry thats been racked into 6 gallon carboy, its close to dry .992 just figured cold stabilizing would help clarify quicker. Or is it best to age a cherry in a secondary till clear? Dont care to use bentonite Previous videos you mentioned over racking is not advantageous.

Have the same issue with the Ferrari bottle filler.

Bake with it

Thanks for the helpful info! Love your videos and appreciate you taking time to do this! I’m your neighbor out here in Latrobe, PA growing Merlot. I’ve learned a lot from your channel.

so if my wine has carbonation when I pour it and it tastes a bit sour, has fermentation re-started? Also, is there anything I can do to save it?

If you have a wine that is a higher than recommended PH, say 4, and you don't want to alter the taste are you safe bottling it if you add sulfites and don't intend to store it long term?

This was amazing

I made some Tropical Blend V8 splash. I used 1 cup of sugar and half teaspoon bread yeast. I left it for a month just pulled it out today and I thought it tasted pretty darn good. I got about two 20 oz bottles and put it in the fridge.

How necessary is it to remove stems in the first place? Do you find that it matters more for some varietals than others? I'm wondering what kinds of "off" flavors result. Thanks!

Great hack experiment. I was not expecting it to go so fast. Cheerz.

Get a bladder press rather than those ratchet presses. The bladder presses do a much better job

2:54 I’ve never heard Diacetyl pronounced like that 🤣

A Pound of Oak Cubes, cost $35.00!? WTF? Go buy a $5.00 bundle of Oak, firewood, at a convienence store! You'll get 15 -20 lbs. Of wood. Even if you wash or cut out the dirty parts, you'd save money!

I always thought bottling, and labeling to be a fun part. Its like crossing the finish line, to me! 😊 🍾🍷

nice hack! for red grapes I use a wire mesh (normally intended for soil sieving) placed underneath an old crusher. it is surprisingly fast if one can have a helper. 1 pair of hands is feeding the crusher, the other pair is destemming. I usually do like 300-400kgs.

How do you order grapes from Chili?

I use a spackling mixer to bust up the grapes afterward. Takes only seconds. I built a base for my press that is angled downward so the juice runs out better. It has a 2x4 frame with 3/4" plywood in top. I made the base longer so I could stand on it while screwing down the press. This makes it very stable With that being said, this year I will be purchasing a bladder press. I ferment, grapes, apples, pears, peaches, plums, and berries. My little hand press is too small and inefficient for that amount of pressing. I like your milk crate hack! I see two in my future.

I have let my wine ferment out, for months. Filtered it. Added the camden tablets to Kill the fermentation! Then let it sit in the carbuoy for a couple of more months, until I finally had a chance to bottle it. I did not have any problems with those bottles.

Can you add an electric motor, to your old fashioned, wooden, crusher and de-stemmer? A gear or belt driven motor would automate the process, for large batches.

For pressing you could consider to use a laundry centrifuge, put the grapes in a (not too) fine net. Only a few kilo'' s at once but it is very fast. Drilling the existing holes in the centrifuge basket to a bigger diameter also helps plus making some modifications to easily clean the centrifuge after use.

<3 this guys videos

While making a small batch of wine, years ago, I used a electric fruit juicer. It busted up everything, and spit out the juice and the pulp. I bagged the pulp, and used it with the primary fermentation. It worked very well for a 1 gallon batch.

I would say there really isn't any tricks to pressing fruit, because the manual wine press design, really hasn't changed much in 200 years. You could try and electric driven screw? Or a hydrolic press?

You should put your GoPro camera inside the milk crate, facing up. For that falling grape shot!

Where did you order them from and about how much per pound?

Hi, love your content! I was wondering, have you had to take any precautions in the vineyard for the periodical (14 or 17 year I think) cicadas? I have some new vines, and I have put them in growing tubes and covered the top with tree netting.

for a pressing hack I tried using a bag similar to brew-in-a-bag when making beer. to be honest it didn't work well. I was doing about a 2 gallon batches at a time, it gets messy, bag is pretty heavy when filled, difficult to press all the juice out because of clogging. I gave up on that and ended up getting a wine press last season.

Rub a dub dub my berries in the tub. Thanks for the video.

I just got my grapes from chili yesterday! The crates I had looked the same as yours too! It’s my first wine and I got a Cabernet Sauvignon. I tried using a crate but for what ever reason I feel like it took me a lot longer than it took you… nice video! Cheers

On the other side a wine press makes a fine press for a grain in mash.

Great and simple, like most of the best ideas.

Thanks for the great info you provide! Apologies for the meta comment, but I'm personally really happy you chose to go back to a straight narrative style without the "meme" type insertions. Personal preference obviously, and I 100% support experimentation with your video style - but put up one vote for just you talking about winemaking. I thought I'd stamped out the desire to make wine from grapes (I usually get fresh juice + buckets of skins) because of the cost of the destemmer. So much for that! If you're taking requests for content I'd love to hear about how you source grapes. I live in the Canadian prairies, and while I could drive to BC to get grapes, I haven't figured out how to buy small quantities. Sounds like it's possible to get them even from another continent!

How did you know that I was researching crusher/destemmers today?

just buy a tank that has a pipe and the you dont need to open it that often, you can smell and taste the wine easly , i know its not called pipe but im not a native english speaker so I dont know word for that

Can I use pectic enzyme and bentonite clay together to help my mead to clear faster or should I just stick to one?

In my village for a long time, if wine is getting some bad taste, ppl sometimes use buckets and pour wine over a few times to aerate it. We never did it personally but I tried those wines and they are good and you can not even find bad taste in them. I don't know in which stage of winemaking they do it but it somewhere between after fermentation starts and final wine.

Very good explanation! Interesting to hear that the pests over there are quite different compared to the ones we suffer from in Belgium. Next to wasps the main issue here are Suzukii fruit flies (Drosophila Suzukii). If you don't have those yet over there, praise yourself lucky!

Great tips. We are just seeing our first bugs today. My biggest problems are the Japanese beetles. With our hives I can't use chemicals, much. Have you ever tried soap sprays?

Bro before back sweetening do we add campden tablets with potassium sorbet?

I’m from the Caribbean. A few years ago I made some star fruit wine. And i got really sick after drinking it. I never attempted that wine again. So thanks for this video. Good information.

Cherokee County GA- I use a side netting that has a very small weave. It keeps out the birds, wasps, hornets, and any insect except fruit fly. I had a problem with sour rot, but now I use pristine, and oxidate mixed with insecticide. Just have to make sure it gets through the netting to the grape cluster. Growing Syrah, Viognier, and Cabernet Sauvignon

Thanks for sharing this video

Northern Maine checking in. I've been at it for a few years, learning as I go and just found your channel and man, you have a lot of great information that will help me a lot. I grow exclusively hybrids (Marquette, Brianna and Itasca) as it is too cold, sometimes as low as 30 below zero here, for anything else. I am thinking about trying the Petite Pearl you mentioned as I have been looking for a red to augment/ blend with my Marquette. I have seen them but didn't know what to think about them. Are they high acid?

I have some cuttings of Frontenac and st criox budding out in pots here in WI. This video is giving me second thoughts.

I would love a video on making high quality melomels, I know that others would agree. Keep it up!

Is it too late to plant in northern Ohio?

Curious about your thoughts on organic. It seems like copper and sulfur fungicides are the main sprays you can use for disease. Just about no pesticides. My vines are in year 3 now, mostly Itasca, and I'm considering this route. Western Wisconsin, St. Croix Valley area. Our main pests are deer and Japanese beetles!

Always wondered why when I ate a bunch of fresh mangoes my stomach will always get f***** up

burning sulfur helps with big infestations.

I'm in southern California. Most years, we get next to no rain after May. August usually includes a couple days over 110 F. Got 2 dozen vines on drippers, and I have to net well by July or risk losing most of my harvest to pests (bees, surprisingly). I actually had to use shade cloth some years due to extreme heat. I'd love more tips on pruning as the season progresses. What is the best place to cut on a stem, how do i fix some older vines that twisted incorrectly some years ago, how tall is okay before needing to cut, etc.